Recipe by WaterMelon
I made this for my BF's birthday.. he loved it.. so did all my guests! I served this with angel hair pasta. It can be made ahead, then reheated on low heat. Or you can let the stew cook on low heat for 4 hours. (the cooking time is just an estimation, the longer you simmer it, the more tender the meat will be)
Top Review by mianbao
This is extra specially good! The combination of herbs makes for a fragrant, but not overstated stew. I halved the recipe and used a fresh tomato, rather than canned ones. Other than that, I followed the recipe faithfully. It does take concentration to follow all the steps. At one point, I realized I had forgotten to add the cayenne pepper, but it was not too late. I used pork, and am very happy with it. Thank you very much for sharing this excellent recipe with us.
- 2 slices bacon, chopped (I used back bacon)
- 1 lb pork tenderloin, cut into bite sized pieces (or boneless, skinless chicken)
- fresh ground black pepper
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1⁄2 cup dry white wine (I used Chardonnay)
- 1 cup chicken broth
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried tarragon
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1⁄2 teaspoon cayenne pepper (more if you like spicy)
- 8 ounces diced tomatoes (1/2 of a 16oz can)
- 1 cup fresh mushrooms, sliced thickly (portabello, shiitake are good)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3 tablespoons whipping cream
Directions See How It's Made
- Saute bacon in a big saucepan, until browned and crispy; remove from pan, drain on paper towels.
- Season pork with salt and pepper.
- Using the reserved bacon grease, brown the pork pieces in batches; remove from pan and set aside.
- Using the same pan, saute garlic and onion until soft.
- Add bacon pieces and saute another 1 minute.
- Add pork pieces, fry for another minute.
- Stir in white wine and broth, let simmer in the covered pan for 5 minutes.
- Add oregano, tarragon, rosemary, bay leaf, cayenne and diced tomatoes; continue to simmer for 15 minutes or so.
- Add mushrooms, and cook in the covered pan until meat is very tender (if the stew gets dry, add a bit of water or broth).
- About 10 minutes before serving, stir in parsley and basil.
- Remove stew from heat and stir in the cream.
- Taste and adjust seasonings if necessary.
- Before serving, sprinkle with more fresh parsley.